Leek and Egg Box

Wash the leeks, soak in water for 5 minutes, rinse again, drain and set aside;

Pour a small amount of oil into the pan and stir-fry the shrimp skin until fragrant;

Beat the eggs and spread them into egg skins;

Cut the leeks into small pieces, chop the eggs into small pieces, and mix evenly with the shrimp skin and set aside;

Add 150g warm water and 2g yeast to the flour, knead it into a dough, and ferment until doubled in size;

Take out the dough and deflate it, and divide it into small portions;

Add salt, thirteen spices, sesame oil and vegetable oil to the leek and egg filling and mix well;

Take a small ball and roll it into a ball, add an appropriate amount of leek and egg filling;

Pinch the corners diagonally;

Pinch out the lace;

Do everything well;

Preheat the pan, add the leek and egg cartons, and cook over low heat;

When one side is cooked, flip it over and cook the other side;

A very homely snack that you won’t get tired of eating.

Overview